Hot and Spicy Cucumbers

  • Servings: 4 SIDE-DISH SERVINGS

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  • 1 tablespoon soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 tablespoon peanut oil
  • 1 tablespoon minced garlic
  • 1 heaping teaspoon minced fresh ginger
  • About 1 teaspoon Hot Chile Paste
  • 2 European cucumbers—peeled, halved, seeded and sliced crosswise 1 inch thick

How to make this recipe

  1. In a small bowl, combine the soy sauce, salt and sugar. Six minutes before serving, set a wok over high heat. When it's very hot, add the oil and swirl to coat. Add the garlic, ginger and Hot Chile Paste and stir-fry for 15 seconds. Add the cucumbers and stir-fry for 2 minutes. Pour the soy sauce mixture into the wok and stir-fry until the cucumbers are softened but still slightly crisp in the center, 2 to 3 minutes. Transfer to a plate and serve hot or at room temperature.

Contributed By Photo © Evan Sklar Published May 1998

499762 recipes/hot-and-spicy-cucumbers 2013-12-06T23:32:39+00:00 Jeffrey Alford, Naomi Duguid spring|summer|stir-frying|asian|chinese|appetizers-starters|sauces-and-condiments|side-dishes|4|fast|vegetarian may-1998,spicy cucumbers,homemade hot sauce,vegetarian side dish,Jeffrey Alford,Naomi Duguid,Chinese food recipes,hot-and-spicy-cucumbers 499762

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